High quality OEM Chinese bulk instant noodles fried dried udon noodles

High Quality OEM Chinese Bulk instant Noodles Stir fried Dry udon       DEFINITIONAlimentary preparation elaborated with pure wheatFINISHED PRODUCT CHARACTERISTICS3.1  CharacteristicsColour: White/ light yellowSmell and taste: no special odourTexture: tenderness depends on cooking time3.2  

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High Quality OEM Chinese Bulk instant Noodles Stir fried Dry udon 

High Quality OEM Chinese Bulk Instant Noodles Stir Fried Dry Udon
High Quality OEM Chinese Bulk Instant Noodles Stir Fried Dry Udon
High Quality OEM Chinese Bulk Instant Noodles Stir Fried Dry Udon
      DEFINITION

Alimentary preparation elaborated with pure wheat

FINISHED PRODUCT CHARACTERISTICS

3.1  Characteristics

Colour: White/ light yellow

Smell and taste: no special odour

Texture: tenderness depends on cooking time

3.2  Physical and chemical characteristics

Humidity: 13.5% max.

Acidity: 4.0% max

Rate of broken noodles: 5% max.

Content of AL: <= 10 mmg/kg

3.3  Bacteriological characteristics

Total plate count (30ºC): 100,000 cfu/g  max E. Coli: 100 cfu/g max

Coliforms : 100cfu/g max

PROCESSING PROCESS

Ingredients- Mixing - Noodle Sheet Coupling - Continuous Pressing- Rolling -Cutting - Drying - Measured Cutting- Weight Measuring -Wrapping - Carton Packing- Test -Storage

STORAGE CONDITIONS

Keep in a dry and temperate room

     INGREDIENTSWheat flour 85%, water 13.5%, salt 1.5%

INSTRUCTIONS

Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup.


Packing:
SpecificationCarton Size(CM)

N. Weight

(kgs) /CTN

G.Weight

(kgs)/CTN

300g*40bags40.5*22*1912kgs12.58kgs

 

1.Primary packaging material: CPP + OPP

2.Outer packing: Cardboard carton



High Quality OEM Chinese Bulk Instant Noodles Stir Fried Dry Udon
High Quality OEM Chinese Bulk Instant Noodles Stir Fried Dry Udon

 

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